Parmesan, almond and cayenne pepper shortbreads

All aboard the savoury baking train

Toot toot!

I’ve firmly unpacked my baking mojo, and it feels so good to be back in the kitchen. A new kitchen, actually, but one I’m already loving making and creating in. It’s full of light and, while still a mere cupboard by the underbelly of stately home standards, is bigger than our last kitchen which I’ll take as a win. 

For the same camping trip I wrote about a few weeks ago, I dug out an oldie but a goodie of a recipe, and one which features in my book Postal Bakes, which came out last year (and is still very much available in all good bookshops - here are some links! Amazon, John Lewis, Waterstones, Blackwells, etc etc). 

Combining equal parts of soft butter, flour and salty, tangy grated parmesan, these biscuits honestly do *melt* in the mouth. They’re perfect as a canape topped with a dollop of something creamy, or eaten as they are, by a bonfire and balanced atop a glass of cold white (I watched my uncle do just this and have nothing but respect for him). 

The quantities feel small, but cut small and thin, this mixture goes a very long way. Make them now for parties, or save this recipe and make them for silly season which, dare I say it, is just a few months away…

75g plain flour

75g unsalted butter, cold or at room temperature, either is fine

75g parmesan, finely grated

¼-½ tsp cayenne pepper, depending on heat tolerance

50g flaked almonds

To make the dough, put the flour and butter in a large bowl and use the tips of your fingers to rub the butter into the flour, until it’s well combined and is flakey and breadcrumby. Add the parmesan and cayenne pepper, and use your fingers to fix through, before pressing the mixture into a rough dough. Don’t fully mix it just yet.

Add the almonds, then briefly mix before turning it out onto a clean work surface. Gently press it together then knead until it’s combined, soft and the nuts are well incorporated. 

Roll into two long sausages, roughly 1.5 inches in diameter, wrap in cling film and chill in the fridge for at least an hour, or until you want to bake the biscuits. 

Heat your oven to 180C, and line two baking trays with paper. 

Unwrap the dough, then carefully slice it into coins, a few mm thick. It should be easier than it sounds, as the dough will be really firm after chilling. Arrange on the baking tray, then bake for 10-12 minutes, until bright gold and smelling delicious.

Once out of the oven, carefully lift the sheets of paper with the biscuits on onto wire racks to cool completely.

This recipe was originally published in Postal Bakes, my cookbook published by Welbeck in 2022.